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Picture of crockpot pork stew.

Slow Cooker Pork Stew

Slow Cooker Pork Stew has tender chunks of meat and complementing vegetables in a flavorful broth! And it is so easy to prepare using the crockpot!
Course Main Course
Cuisine American
Keyword Slow Cooker Pork Stew
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 8 hours 30 minutes
Servings 6 servings
Calories 669kcal
Author Catalina Castravet


Pork Stew:

  • 2-3 pounds pork stewing meat trimmed and cut into 2-3 inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 1/3 cup red wine
  • 2 tablespoons butter unsalted
  • 1 yellow onion peeled and chopped)
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste
  • 5 cups beef broth low-sodium, more if needed
  • 4 medium carrots peeled and cut into 1/4-inch chunks
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • 1 cup frozen peas
  • 3 bay leaves

Cornstarch Mix:

  • 3 tablespoons cornstarch
  • 4 tablespoons water


  • Chopped fresh parsley


  • Place pork chunks into a large bowl, and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
  • Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat into one layer, and work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
  • Add the wine to the skillet to deglaze it, scrape the bits from the bottom and add the liquid to the slow cooker.
  • Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon scrape the bits that are stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
  • Add carrots, celery, potatoes, and frozen peas.
  • Pour the remaining beef broth on top.
  • Add bay leaves and season with salt and pepper.
  • Cover and cook on LOW for 7-8 hours.
  • Taste and adjust for salt and pepper.
  • If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
  • Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
  • Garnish with chopped parsley and serve.


Calories: 669kcal | Carbohydrates: 30g | Protein: 32g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 109mg | Sodium: 1361mg | Potassium: 1212mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7323IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 3mg